Servings: 24 serving(s)
Prep time: 35 minutes
Total time: 60 minutes
Cooking time: 25 minutes
Winter has arrived again in Southern New Brunswick. Other places, too, I know, but since here is where I’m shoveling …
We enjoyed a real old fashioned snow storm on Sunday followed but two more storms. School was cancelled yesterday and today, and messy weather forecasted for tomorrow.
My kids have taken to jumping off the garage roof into the huge snow piles. It’s strictly forbidden of course but I did the same when I was their age so I’m having trouble policing it. And truth be told, I’d really like to jump off the roof into those mountains of snow myself.
On these snowy evening I have been filling the house with the smell of cookies baking. These chocolate gingersnaps are my latest discovery.
Made as icebox cookies they’re crispy wafers studded with crystalized ginger. You can store the dough in the fridge or freezer and bake them on a whim.
To mix up the dough the method will seem unorthodox at first, since you toss everything together at once rather than creaming the butter and sugar and adding from there. The dough will seem impossibly crumbly and bits of it might even fly around the kitchen as the beaters spin. But the dough will come together and you’ll be able to shape it in a log and get on with the chilling and baking.
Chocolate gingersnap Recipe
- 1/2 cup granulated sugar
- 1/2 cup icing sugar
- 1 1/2 cups flour
- 1/4 cup cornmeal or corn flour
- 1/4 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1 cup cold butter, cut into pieces
- ¼ cup Crosby’s Fancy Molasses
- 1 teaspoon vanilla extract
- ¼ cup candied ginger
- In a large bowl combine flour, both sugars, baking soda, cornmeal, and cocoa powder.
- With the beaters on low add vanilla and butter. Pour in molasses.
- Mix until the dough comes together (it will seem very crumbly at first). Stir in candied ginger.
- Form dough into a log, wrap in plastic and refrigerate for at least an hour.
- Preheat oven to 325.
- Cut dough into 1/4“ slices and place on a parchment lined cookies sheet.
- Bake 10-12 minutes. Cool on the baking sheet.
One more thing…
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Here’s to eating well, everyday,